Fleur de Lolly: Southwestern stew is hearty, flavorful, delicious

Laura Tolbert More Content Now

Monday

Feb 25, 2019 at 1:41 PMFeb 25, 2019 at 1:41 PM

If you’re ready to change up your regular beef stew recipe, consider this version with a Southwestern flavor profile. It is hearty, full of flavor and delicious.Blend the Southwestern seasoning first. The full amount will keep in a tightly covered container for months. You will use 2 teaspoons in this recipe. Save the rest to use as a rub on roasts or steaks, or sprinkled on burgers.

• 2 lb. rump roast, cut into 1-inch cubes• 1/2 cup flour• 2 teaspoons Southwest seasoning• 3 tablespoons vegetable oil• 3 cups beef stock• 1 medium yellow onion, chopped• 2 teaspoons minced garlic• 2 tablespoons tomato paste• 1 can Rotel tomatoes (lime and cilantro flavor)• 1 can black beans, rinsed and drained• 1 can Mexicorn, drained• 1 can white hominy, drained (you may substitute white shoepeg corn)• 2 large carrots, chopped• 1 bay leaf• Juice and zest of one lime• Chopped cilantro (optional)Mix flour and 2 teaspoons of the Southwestern seasoning in a small bowl. Place cubed beef in a large bowl and sprinkle in flour mixture and, using tongs, toss to coat.In a large Dutch oven, heat the vegetable oil over medium-high heat. Brown cubed beef in batches. It does not need to be cooked through, but you want a deep browned color to the meat. Set aside on a plate.When all the beef has browned, add the chopped onions and let them cook just until they begin to soften, 2 to 3 minutes. Add garlic and tomato paste to the pot and, constantly stirring, cook for an additional 2 minutes. The tomato paste adds a tremendous flavor due to the concentration of the tomatoes.Deglaze Dutch oven with beef stock and scrape up all the browned bits stuck to the bottom of the pot. There’s a great deal of flavor in those browned bits.Add the reserved beef and remaining ingredients (except for lime juice and zest) back to the pot and bring mixture to a boil. Reduce the heat to simmer and partially cover the pot. Let simmer for an hour or so, until carrots are tender and stew has thickened slightly. Stir occasionally while it simmers so that the stew doesn’t stick.Just before serving, discard bay leaf, stir in lime juice and top each serving with lime zest. You can add some cilantro if you choose.Of course, you’ll need some warm bread to go alongside your beef stew! A friend gave me this recipe years ago. A bonus is that you can refrigerate the unused batter for up to 3 days and bake another batch of rolls later in the week. This recipe will make 18 to 24 rolls.

-- Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and fleurdelolly@yahoo.com.